Paula Deen’s Almond Sour Cream Pound Cake: A Southern Classic

The memory still lingers – the scent of warm butter and almonds drifting from Grandma’s kitchen, a promise of sweet delight. Her pound cakes were legendary, dense and moist, each slice a comforting embrace. While her recipe remains a treasured family secret, this Almond Sour Cream Pound Cake from Paula Deen brings me remarkably close to those cherished moments. The almond extract is key to that nostalgic flavor. It’s a cake that begs to be shared, each bite evoking warmth and simple joys.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Servings: 12
• Yield: 1 Tube Cake
• Dietary Type: Not Gluten-Free

Ingredients

For the Pound Cake:

• ½ lb (2 sticks) butter, plus more for greasing pan
• 3 cups sugar
• 1 cup sour cream
• 3 cups all-purpose flour, plus more for dusting pan
• ½ teaspoon baking soda
• 6 eggs
• ½ teaspoon orange extract
• ½ teaspoon almond extract

For the Almond Buttercream Frosting:

• ¾ cup (1 ½ sticks) butter, softened
• 3-4 cups confectioners’ sugar
• 1 ½ teaspoons almond extract

Equipment Needed

• Electric Mixer
• Tube pan
• Measuring cups and spoons
• Sifter
• Wire rack
• Large mixing bowl

Instructions

1. Preheat your oven to 325 degrees F (160 degrees C). This lower temperature is crucial for even baking and a moist cake.

2. Prepare a tube pan by thoroughly buttering it. Then, lightly dust it with flour, ensuring that all surfaces are coated. Tap out any excess flour. This step is vital to prevent the cake from sticking and ensures easy removal.

3. In the bowl of an electric mixer, cream together the ½ lb of butter and the 3 cups of sugar until light and fluffy. This process can take several minutes; don’t rush it. The mixture should be pale and airy.

4. Add the 1 cup of sour cream to the creamed mixture and mix until well combined. The sour cream adds moisture and tanginess to the cake, contributing to its tender crumb.

5. In a separate bowl, sift together the 3 cups of all-purpose flour and ½ teaspoon of baking soda. Sifting ensures that the baking soda is evenly distributed and removes any lumps from the flour, resulting in a lighter cake.

6. Gradually add the flour mixture to the creamed mixture, alternating with the 6 eggs, adding one egg at a time and beating well after each addition. This helps to prevent the batter from curdling and ensures that the eggs are fully incorporated. Start and end with the flour mixture.

7. Add the ½ teaspoon of orange extract and ½ teaspoon of almond extract to the batter and stir to combine. These extracts provide a delicate aroma and enhance the flavor of the cake. Be careful not to overmix at this stage.

8. Pour the batter into the prepared tube pan, spreading it evenly.

9. Bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 1-hour mark. Every oven is different, so adjust baking time as needed. If the cake is browning too quickly, you can tent it loosely with foil.

10. Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

11. Almond Buttercream Frosting: While the cake is cooling, prepare the frosting. In a large mixing bowl, with an electric mixer, cream the ¾ cup of softened butter until light and fluffy.

12. Gradually beat in the 3-4 cups of confectioners’ sugar until the frosting is smooth and creamy, adjusting the amount of sugar to your desired sweetness. This may take a few minutes, so be patient.

13. Add the 1 ½ teaspoons of almond extract to the frosting and stir to blend.

14. Once the cake is completely cooled, frost it with the almond buttercream frosting.

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure that your butter, sour cream, and eggs are at room temperature before starting. This helps them to emulsify properly, resulting in a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
• Accurate Oven Temperature: An oven thermometer is your best friend. Make sure your oven is accurately calibrated.
• Even Baking: To promote even baking, you can place a pan of water on the rack below the cake. This creates a moist environment in the oven.
• Make-Ahead Frosting: The frosting can be made ahead of time and stored in the refrigerator. Bring it to room temperature and re-whip before using.
• Prevent Sticking: For extra insurance against sticking, you can use baking spray with flour instead of just buttering and flouring the pan.

Serving & Storage Suggestions

Serve the Almond Sour Cream Pound Cake sliced, either plain or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with fresh berries or a fruit compote.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the cake (frosted or unfrosted) for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	737 kcal	–
Calories from Fat	300 kcal	–
Total Fat	33 g	51%
Saturated Fat	20 g	100%
Cholesterol	174 mg	58%
Sodium	341 mg	14%
Total Carbohydrate	105 g	34%
Dietary Fiber	1 g	3%
Sugars	80 g	–
Protein	7 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Lemon Variation: Substitute lemon extract for the orange extract for a bright, citrusy flavor. Add a tablespoon of lemon zest to the batter as well.
• Vanilla Bean: Scrape the seeds from one vanilla bean into the batter for a richer vanilla flavor.
• Glaze Instead of Frosting: For a lighter option, skip the buttercream frosting and make a simple glaze by whisking together confectioners’ sugar and milk or lemon juice.
• Add Nuts: Incorporate chopped almonds, pecans, or walnuts into the batter for added texture and flavor.
• Sour Cream Substitute: Full-fat Greek yogurt can be substituted for sour cream to boost the protein content and reduce the fat content.

FAQs (Frequently Asked Questions)

Q: Why is my pound cake dry?
A: Overbaking is the most common cause of a dry pound cake. Be sure to check for doneness with a wooden skewer and avoid overbaking. Also, ensure accurate oven temperature.

Q: Can I use salted butter instead of unsalted?
A: While unsalted butter is generally preferred for baking, you can use salted butter. Reduce the amount of salt in the recipe slightly.

Q: How do I prevent the cake from sticking to the pan?
A: Thoroughly buttering and flouring the tube pan is essential. You can also use baking spray with flour for added insurance.

Q: Can I make this cake in a different pan?
A: Yes, you can bake this cake in a loaf pan, but you will need to adjust the baking time accordingly. Start checking for doneness after about 50 minutes.

Q: How long does the frosting last?
A: The almond buttercream frosting will last for up to a week in the refrigerator. Be sure to store it in an airtight container. Bring to room temperature and re-whip before using.

Final Thoughts

This Almond Sour Cream Pound Cake is more than just a dessert; it’s an invitation to create memories. The simple, comforting flavors and moist, tender crumb make it a perfect centerpiece for any gathering, a sweet treat to share with loved ones, or even a special treat for yourself. Don’t be afraid to experiment with variations and personalize the recipe to your taste. Whether you’re a seasoned baker or a beginner, this cake is sure to become a beloved favorite. I truly encourage you to try this recipe, and I’d love to hear about your experiences and any creative twists you add to it! Consider pairing it with a cup of freshly brewed coffee or tea for a truly delightful experience.